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All groups → All products → Cakes → Almond and nut cakes → №362 Cake "Pyramid" → recipe number 1 → Consolidated recipe

Consolidated recipe: №362 Cake "Pyramid"

Weight 45 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 342.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	222.00	220.00	76.12	75.44
3	No. 029 Almond	92.0	222.00	204.24	76.12	70.03
	Total	14.4 85.6	1000.00	856.25	342.90	293.61
	Output	14.4 85.6	1000.00	856.25		293.61

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№069 Cream "Charlotte" on agar, chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 190.65 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	266.58	266.18	50.82	50.75
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	161.27	19.35	30.75	3.69
4	Cocoa powder [Skurikhin]	95.0	53.31	50.64	10.16	9.66
5	Chicken eggs [chicken egg] [2]	27.0	23.70	6.40	4.52	1.22
6	Sign up
7	Agar (E406)	85.0	0.35	0.30	0.067	0.057
	Total	23.8 76.2	1041.30	793.66	198.53	151.31
	Losses 2.1%			16.66		3.18
	Output	22.3 77.7	1000.00	777.00	190.65	148.14
	Losses before baking/boiling, shrinkage 1.04936%	76.2	10.93	8.33	2.08	1.59
	Baking/boiling 1.91%		19.65		3.75
	Losses after baking/boiling, shrinkage 1.04936%	77.7	10.72	8.33	2.04	1.59

No. 029 Almond basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 76.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw almond kernels	94.0	295.11	277.40	22.46	21.12
3	Raw egg white	12.0	236.08	28.33	17.97	2.16
4	Flour, premium	85.5	78.69	67.28	5.99	5.12
	Total	19.8 80.2	1200.09	962.34	91.36	73.26
	Losses 4.4%			42.34		3.22
	Output	8.0 92.0	1000.00	920.00	76.12	70.03
	Losses before baking/boiling, shrinkage 2.19973%	80.2	26.40	21.17	2.01	1.61
	Baking/boiling 12.84%		150.68		11.47
	Losses after baking/boiling, shrinkage 2.19973%	92.0	23.01	21.17	1.75	1.61

Consolidated recipe, k=1.041141
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 342.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	101.64	85.38	105.83	88.89
2	Granulated sugar	99.85	95.75	95.61	99.69	99.54
3	Chocolate glaze [Skurikhin]	99.1	76.12	75.44	79.26	78.54
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	30.75	3.69	32.01	3.84
5	Raw almond kernels	94.0	22.46	21.12	23.39	21.99
6	Sign up	12.0	17.97	2.16	18.71	2.25
7	Cocoa powder [Skurikhin]	95.0	10.16	9.66	10.58	10.05
8	Flour, premium	85.5	5.99	5.12	6.24	5.33
9	Chicken eggs [chicken egg] [2]	27.0	4.52	1.22	4.70	1.27
10	Vanilla powder	99.85	0.56	0.56	0.59	0.58
11	Sign up	85.0	0.067	0.057	0.069	0.059
	Total		366.01	300.01	381.06	312.35
	Total phase loss 2.1%			6.40
	Other losses 4.0%					12.34
	General losses 6.0%					18.74
	Output	85.6	342.90	293.61	342.90	293.61

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	chicken eggs; raw egg white	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	fresh whole milk the weight ratio of fat 3.2%; butter	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Consolidated recipe: №362 Cake "Pyramid"

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